4 pounds deer or elk, ground twice. Web the blend of spices you choose will set the tone for your sausage and for this recipe, we are combining venison with backwoods. Web start by grinding the chilled venison and pork at an even rate. In a seperate container mix dry ingredients thoroughly. Web instructions cut venison and pork fat into small cubes that will fit in your meat grinder and place into a freezer for. Web garlic cloves, eggs, venison, adobo sauce, panko crumbs, hot italian sausage and 1 more elk meatballs with. Once the meat has been ground, add the spices. Web ingredients ▢ 4 pounds of lean (ish) pork or wild boar ▢ 1 pound of pork fatback ▢ 36 grams of kosher salt, about 2. Combine meat and spices, mix thoroughly. 4 bell peppers or hot peppers;
4 baking potatoes cut into wedges; 4 bell peppers or hot peppers; Web start by grinding the chilled venison and pork at an even rate. In a seperate container mix dry ingredients thoroughly. Combine meat and spices, mix thoroughly. Web ingredients ▢ 4 pounds of lean (ish) pork or wild boar ▢ 1 pound of pork fatback ▢ 36 grams of kosher salt, about 2. 4 pounds deer or elk, ground twice. 1 pound pork trimmings, ground. Web instructions cut venison and pork fat into small cubes that will fit in your meat grinder and place into a freezer for. Once the meat has been ground, add the spices. Web the blend of spices you choose will set the tone for your sausage and for this recipe, we are combining venison with backwoods.
